Slow Cooker Meat Recipes

The use of a slow cooker is great for cooking tougher, less expensive cuts of meat and sturdy vegetables. The cover is left on throughout the cooking time when using slow cooker meat recipes, which causes moisture to form and fall back on the meat, keeping it moist.

When cooking meat in the slow cooker, the collagens in the connective tissues of the tougher cuts melt and help tenderize the meat during the slow cooking process. Meat can be placed in the slow cooker before you leave for the day and when you return at the end of the day, it will be ready. Because a slow cooker uses low cooking temperatures, it is safe to leave the slow cooker unattended and if the food cooks longer than its suggested cooking time, it generally does not overcook. Slow cooking meals with meat allow you to have your diner ready for your family without having to spend a lot of time in the kitchen when you get home.

Cut the roast into 3 or 4 smaller size chunks and dredge in 1/4 cup of flour. Have 1 to 2 tablespoons of oil heated in a skillet on the stovetop and add the floured chunks to brown.

Brown all sides of the meat on the stovetop. The flour will aid in the browning process. If using a non-stick skillet, use just a small amount of oil.

After browning the meat, place it in a 4 or 5 quart slow cooker. Pour grease from the skillet. Scrape up any bits on the bottom of the skillet and add them to the slow cooker. If the roast is not very thick, place the meat on a rack to lift it up so at least the top part is out of the liquid.

Combine the remaining flour, gravy mix and soup mix in a bowl and then add the cold water. Stir until mixture is well blended.

Pour the soup and gravy mixture over the roast in the slow cooker. Be sure that the meat is not completely covered with liquid so that it can be exposed to the steam during the cooking process.

Cover the pot and turn on high and cook for 1 hour. Then turn down to low and continue to cook for 6 to 8 hours. If it will not be possible to turn it down after an hour, begin the cooking process on low and allow it to cook for 8 to 10 hours.

Check for properly doneness. The meat should have an internal temperature of at least 145°F. Meat should be tender when done.

Remove the meat from the slow cooker and check thickness of the liquid to use as gravy. If it is too thick, add a little water, turn slow cooker on high and cook until well heated.

If the liquid is too thin make a thickener of 1 tbsp. of flour and 1/2 c. cold water. Mix until blended and then add a little at a time to the gravy while cooking on high in the slow cooker. Add thickener until the gravy is the desired consistency. The gravy can also be poured into a saucepan and thickened on the stovetop.

Slice the meat or pull it apart into small pieces. Serve with the gravy and mashed or un-mashed potatoes.

Slow Cooker Quick & Easy Pork Chops

Ingredients: 5 quart slow cooker

6 to 8 pork chops

1 can chicken broth, 14 oz

1 envelope of onion soup mix

Lightly brown both sides of the pork chops in a non-stick skillet using a small amount of oil. Brown the chops for approximately 3 minutes on each side.

Place the pork chops into a 5 quart slow cooker.

Mix the chicken broth and soup mix until well blended and then pour over the pork chops.

Place the cover on the slow cooker and turn the heat on low. Cook for 6 to 8 hours.

When done, remove the pork chops and serve with potatoes or rice.

Slow Cooker Meat Loaf

Ingredients: 5 or 6 quart slow cooker

2 lbs. ground beef

1 1/4 c. ketchup, divided

2 eggs

1 envelope of onion soup mix

1/2 c. dry bread crumbs

2 tbsp. brown sugar

Combine in a large bowl, ground beef, 1/2 cup ketchup, eggs, soup mix and bread crumbs. Use your hands to mix all the ingredients thoroughly.

Shape the mixture into a loaf that will fit the shape of your slow cooker.

Place the loaf into the bottom of a 5 or 6 quart slow cooker.

Cover and allow the meat loaf to cook on high for 1 hour and then finish cooking on low for 2 to 4 more hours. Or, cook on low for 4 to 6 hours. When properly done, the meat should have an internal temperature of at least 145°F.

One half hour before serving spread the 3/4 cup of remaining ketchup on top of the loaf. Sprinkle ketchup evenly with the brown sugar.

Cover again and allow the meat to cook for an additional 30 minutes on low.

When done, use two spatulas, inserting one at opposite sides of the loaf and lift from the slow cooker.